I’ve added my new recipe for corn chowder to this week’s blog. I like the warm flavor the carmelized onions and red pepper flakes add to the chowder. Almond milk tends to break down if boiled, so be sure to remove it from the heat just before the boiling point. Fresh herbs can be added to this recipe if you like for more flavor and healthy benefits. Enjoy this treat, low in calories, two of your daily 9 fruits and vegs and the right fat for a healthy meal or snack!
- 2 cups corn frozen, fresh, canned organic is best
- 2 cups potatoes your favorite potato works here
- 1 medium onion chopped
- 1 tbsp. butter or olive oil
- 1 cup potato water save this after you have boiled the potatoes
- 1 1/2 cups almond milk unflavored, no sugar
- salt and pepper to taste
- a few flakes red pepper flakes
Peel and cut potatoes into half inch cubes. Add to boiling water, boil for 7 minutes and drain, reserving 1 cup of the boiling liquid
Drain, remove from cob or defrost corn
Saute chopped onions in the butter or oil for about ten minutes till clear and carmelized
Add the corn, red pepper flakes (optional) and boiling liquid and simmer on low about ten minutes
Add the almond milk and potatoes and heat until just before boiling
Add salt and pepper to taste
Serves 2
Enjoy!
*Disclaimer:
This information is solely for informational purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE. Kim Gerhardt, Certified Health Coach, does not take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained in this information. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.
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